Salted caramel is fine, but lime salted caramel is divine. Lime adds something magical to the caramel; it cuts the sweetness and gives it vibrancy. This sauce is fabulous on everything from cake to grilled fruit to ice cream. I got the recipe idea from a bonbon filling presented by culinary student Steven Pazder at a Barry Callebaut Canadian Intercollegiate Chocolate Competition. (See: The Art of Chocolate.)
3/4 cup (175 mL) granulated sugar
1/4 cup (60 mL) water
1 tbsp (15 mL) corn syrup
1 cup (250 mL) heavy cream (35%)
1 to 2 tsp (5 to 10 mL) fleur de sel, to taste
1/4 cup (60 mL) lime juice
In medium pan, stir together sugar, water and corn syrup. Heat on medium, stirring once or twice, 10 minutes, or until amber coloured. Stir in cream and salt. Remove from heat. Stir in lime juice.
Serve warm or at room temperature.
Makes 1 cup (250 mL).
- For a thicker caramel, you can reduce the cream to 3/4 cup (175 mL) and the lime juice to 3 tbsp (45 mL). Use only freshly squeezed lime juice.
F is for Fleur de Sel: Flaky sea salt is called fleur de sel.
Make-Ahead: Scrape sauce into small storage tub. Cool to room temperature. Cover. Refrigerate until ready to serve.
CREDIT: SUSAN SAMPSON
TESTED IN IMPERIAL